Fall

Dairy-Free Pumpkin Tarts

November  7, 2015
Photo by Sophie - Wholehearted Eats
Author Notes

Classic pumpkin tarts made dairy- and refined sugar-free. —Sophie - Wholehearted Eats

  • Makes 16
Ingredients
  • For the vegan pastry:
  • 1 1/8 cups sifted or whole spelt flour
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons sugar
  • 1/2 cup coconut oil or vegan shorting
  • 1/2 cup Ice Water
  • 1 tablespoon Apple Cider Vinegar
  • For the pumpkin filling:
  • 1 can/ 398 milliliters pumpkin purée
  • 6 tablespoons maple syrup
  • 1 tablespoon molasses
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 2 eggs
  • 1 cup milk of choosing (vegan or dairy)
In This Recipe
Directions
  1. In a food processor, pulse the flour, salt, and sugar to combine.
  2. Add the cold coconut oil. Mix the vinegar with the water and slowly add a tablespoon at a time, just until the mixture holds together when lightly squeezed.
  3. Flatten the dough into a disk (you may need to knead it a bit), and wrap in cling film, and chill for a couple of hours.
  4. Once chilled, take out the dough and let soften up for a couple of minutes. Preheat the oven to 350° F. I like to work in small batches, so I divided mine in half and rolled each half about an 1/8 inch (.30 centimeter) thick. I used a small bowl to cut out 5-inch (12-centimeter) circles, but anything around that size will do.
  5. Press into a muffin pan, and using a fork, poke a few holes in the bottom of the tart. Chill until firm. Bake for 8 to 10 minutes.
  6. For the pumpkin filling, mix all the ingredients together with a whisk until smooth.
  7. Add pumpkin filling to the pre-baked shells, and bake for another 20 to 30 minutes, or until the filling is set but still jiggles.

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